0
(0)
CATEGORY CUISINE TAG YIELD
Dairy, Grains Vegetarian Vegtime1 1 servings

INGREDIENTS

1/3 c Rice vinegar
2 ts Cranberry juice concentrate
1 ts Dijon mustard
1/3 c Olive oil
Salt and freshly ground black pepper to
; taste
9 c Mixed greens
2 md Anjou or Bosc pears
Cored and thinly sliced lengthwise
3 oz Blue or gorgonzola cheese; crumbed
3 tb Chopped walnuts
3 tb Dried cranberries

INSTRUCTIONS

DRESSING
SALAD
6 SERVINGS LACTO 30 MINUTES
Walnuts, crumbled blue cheese and ripe pears turn a simple green
salad into a delicious fall classic.
Dressing: In small bowl, whisk together vinegar, juice concentrate and
mustard. Slowly add oil, whisking until blended and thickened. Season
with salt and pepper.
Divide greens among 6 individual serving plates. Top each with sliced
pears, crumbled cheese, walnuts and cranberries. Drizzle each with
some dressing and serve.
PER SERVING WITH 1 TABLESPOON DRESSING: 176 CAL.; 6G PROT.; 13G TOTAL
FAT (4G SAT. FAT); 32G CARB.; 11MG CHOL.; 205MG SOD.; 4G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, October, 1998, page 112
Converted by MM_Buster v2.0l.

A Message from our Provider:

“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?